- 2 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 Onion
- 10 Curry leaves
- 3 tble sp Coconut oil
- 1/4 Lemon
- Sea salt to taste
Thinly slice the broccoli leaves.
Fry onions until golden brown.
Add Cumin seeds and let it cook for half a minute
Add the sliced broccoli leaves and stir it through.
Add tumeric & Salt and stir.
Cover with a lid and cook for about 3 minutes.
Turn off heat and drizzle lemon juice.
Serve with brown or white long grain rice.
(Optional: Add two cloves of crushed garlic when you fry the onions, if you are not allergic to sulphur)
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